in Soup Recipes

Romanesco soup with goat's cheese

updated

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Ingredients for 4 servings:

  • 1 head of Romanesco
  • ½ cup goat’s cheese
  • 4 small potatoes (for creaminess)
  • Salt and pepper, from the mill
  • 1 ½ liters vegetable broth
  • nutmeg
  • marjoram
  • chili flakes
  • e.g. potato starch

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

spicy soup for cold days

Chop the Romanesco, peel and dice the potatoes, and cook both in the broth until soft. Then puree with a hand blender until the soup is creamy. If desired, thicken with a little potato starch mixed with cold water. Season to taste with salt, pepper, nutmeg, marjoram, and chili. Finally, stir the cream cheese into the soup while it’s still boiling and let it melt.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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